To Make
Season chicken with salt and pepper. Heat 1½ tbsp oil in a large frying pan over medium-high heat. Place chicken in pan, skin side down and sear for 5-6 mins or until golden brown. Flip chicken over and cook for a further 2-3 mins. Remove from heat and set aside.
Wipe the pan clean. Return to medium-low heat with remaining oil. Add garlic, fry for 30 seconds, until it just starts to sizzle then add sugar and Squid Brand Fish Sauce. Stir through to combine. Add rice wine vinegar and water, bring to a boil.
Return chicken to the pan, skin side up and simmer for 3-4 mins. Reduce heat to low, turn chicken over and simmer for a further 3-4 mins. Flip chicken again, cover and simmer for 8-10 mins or until chicken is cooked through and the sauce has thickened. Uncover and simmer for another 2 mins if the sauce needs further reduction until thick and glossy.
In a mixing bowl, toss chilli, coriander, spring onion, wombok and cabbage together to make a salad.
Plate chicken with a drizzle of sauce. Serve with salad, steamed rice and remaining sauce.
Chicken
Grandma’s Chicken and Vegetable Stir Fry
To Make
Cut the thigh fillets into strips, roughly 1cm thick and marinate them in the oyster sauce, chicken bouillon powder, sugar and potato starch. Let it sit while you work on the other ingredients.
Give the vegetables a thorough wash. Bring a pot of water to a boil and add ½ tbsp salt.
Put the carrots and broccoli in to cook for 2 minutes or until 80% cooked, then drain in a colander.
Heat up a wok or pan on high heat and pour half the oil in. Turn the heat to medium and add half the garlic in to cook for 30 seconds.
Increase the heat back up to high and toss the broccoli, carrots, celery, mushrooms, ½ tsp salt and 3/4 tbsp chicken bouillon powder in to cook for 3 minutes. Transfer the contents onto a plate or bowl.
Pour the remaining oil into the wok or pan and turn the heat down to low. Add the rest of the garlic in to cook for 20 seconds, then turn the heat back up to high and add the chicken pieces in.
Let them cook for 3 minutes or until almost cooked before stirring in the sesame oil.
Transfer the semi-cooked vegetables back into the wok and toss everything together until well combined.
Serve immediately as is or with rice!
Hainanese Chicken Chop with Asian Herb Slaw
To Make
Clean and trim chicken thighs and place in a bowl.
Add ABC Sweet Soy Sauce, ABC original chili sauce, garlic, canola oil and cornflour and mix through. Cover with cling wrap and refrigerate for 1 hour.
In the meantime, cook the thick cut chips in your airfryer, quantity as desired.
To cook the thigh fillets, dust with additional cornflour and place in your air fryer. Cook on the poultry setting 180°C for 15 minutes.
To make the gravy, heat a small pan and melt butter. Add in the flour, then the chicken bullion, ABC Sweet Soy Sauce and chicken stock. Finally, add in the frozen mix vegetables and stir until thickened.
To make the Asian herb slaw, place all the prepared ingredients in a bowl, add the Kewpie mayo, lime juice and fish sauce and mix. Place on a small side salad bowl to serve.
To plate, place chicken thighs and thick cut chips on a plate with a dollop of Kewpie mayo, pour gravy over the chicken thighs and serve with your Asian herb slaw.
Airfryer Soy Sauce Chicken
To Make
Pat dry chicken Maryland and place them into a medium bowl. Then add all the other ingredients and mix well ensuring all Maryland’s are evenly coated. Cover and leave to marinate for 2 hours or overnight in the refrigerator.
Once marinated, place Maryland onto air-fryer basket and air-fry at 160°C for 15 mins. Then increase temperature and air-fry at 180°C for a further 5-8 mins.
Once cooked, remove from air-fryer and sprinkle with sesame seeds. Serve with hot Jasmine rice and sliced cucumber.
Claypot Chicken
To Cook
Place dried mushrooms into a bowl and cover with boiling water, set aside to rehydrate.
Roughly chop chicken into chunks. In a separate bowl, add in chicken, Shaoxing wine, soy sauce, sugar, salt, ginger and cornflour. Mix thoroughly to combine, cover and marinate for 20 mins.
In a clay pot, add rice, water and 1 tbsp oil. Heat onto the stove on medium-high heat until it starts to boil. Reduce heat and cook for 5 mins, whilst occasionally stirring. Then cover with lid and simmer on low for 10 mins.
In a wok, heat the remaining oil on medium heat. Once the oil is heated, add marinated chicken and mushrooms to wok and cook for 2 mins or until lightly caramelized.
Once cooked, place chicken, mushrooms and pak choi on top of the rice in the claypot. Cover and continue cooking for 15 mins with the lid on.
Mix together the sauce ingredients and pour over the chicken and mushrooms. Add in spring onion batons, then cover and cook for 3 mins.
Remove clay pot from the heat, top with spring onion slices and serve. Enjoy!
Tom Ka Gai
To Cook
In a medium saucepan, combine stock, galangal, lemongrass pieces, lime leaves, 2 finely cut chillies, and roughly chopped root and stems of coriander.
Bring the mixture to a boil. Reduce heat and let simmer for 5 mins. Remove from the heat and allow to stand for around 10 mins.
Using a colander, strain the solids from the liquid. Discard the solids and return the liquid broth to the heat. Do not boil from this point forward, keep the soup to just below boiling.
Add coconut cream, chicken, mushrooms, tomatoes, remaining 2 chillies, lime juice, fish sauce and palm sugar. Simmer for around 5 mins, until the chicken is just cooked through.
Remove from the heat and add in the chopped coriander leaves. Serve in bowls and enjoy!
Easy Three Cup Chicken
To Cook
Heat 1 tbsp of sesame oil in a frying pan over medium heat. Then add the ginger, garlic, and chicken to the pan and fry for 5 mins.
Next, add in all the sauce ingredients. Mix and reduce to low heat. Cover with a lid and simmer for another 10 mins.
After this, add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened.
Turn off the heat, then stir through the remaining 2 tbsp of sesame oil and the basil leaves. Top with finely sliced scallions and red chilli.
Thai Green Chicken Curry
To Cook
In a medium saucepan, add 1 cup of rice to 2 cups of cold water. Cook on medium heat using the rice absorption method for approximately 15 mins. Alternatively, use a rice cooker or preferred rice cooking method.
Whilst rice is cooking, chop the carrot into 1cm x 3cm sticks and slice broccoli into bite-sized florets. Remove the stalk from Cavolo Nero and slice thinly.
Cut banana capsicum in half lengthwise. Remove seeds and slice thinly. Reserve a small portion for garnish. Set all chopped vegetables aside.
Slice baby corn into halves and set aside.
On a separate board, slice chicken thigh fillets into bite-sized portions.
Heat olive oil on medium heat in a large frying pan and fry chicken in batches until just golden brown. Remove chicken from pan and set aside.
Add half a 200gm jar of Valcom Thai Green Curry Paste to frying pan and cook on low heat for 3-5 minutes or until fragrant. Then add 1 can of coconut cream and chicken stock, and stir into the green curry paste.
Add carrot, broccoli, Cavolo Nero, capsicum and cooked chicken to sauce. Simmer for 5 minutes or until vegetables become tender then remove from heat.
Add 1 tsp of finely grated palm sugar to taste (add more if desired), then add the baby corn and water chestnuts and stir through.
Serve individual portions of steaming green curry on top of rice and garnish with bean sprouts, slices of banana capsicum, Thai basil leaves and wedges of fresh lime. Add sambal chill for extra chilli heat!
Crispy Chicken Sushi
To Make
Cook white rice and strain. Allow rice to cool then add in Obento sushi seasoning.
Fry schnitzel until browned and cooked through, set aside and let it cool.
Meanwhile, slice avocado, cucumber and cooled chicken into thin pieces.
Once the rice has cooled place Obento Yaki Nori on sushi mat and spoon over white rice in a thin layer. Line the bottom section of the sushi with slices of avocado, cucumber and chicken.
Lastly, roll into sushi roll and cut into smaller pieces to serve!
Chicken Skewers with Peanut Dipping Sauce
To Cook
Cut chicken into block pieces and coat with Thai red curry paste. Once well mixed and evenly coated, thread chicken pieces onto skewers.
Fry chicken sticks until cooked through (roughly 4 mins each side).
While chicken is cooking, make the peanut sauce by mixing water, peanut butter, hoisin and soy sauce together until well mixed.
Once the chicken is cooked, serve chicken with a side of peanut sauce and top with spring onions, crushed peanuts and lime.
Bang Bang Chicken
To Cook
In a medium saucepan, pour in 1L of water and add in chopped spring onions, garlic and ginger slices, and chicken. Bring to the boil then simmer for 6-7 mins. Turn off the heat and leave chicken for 7 mins to steep.
Whilst chicken is cooking, prepare the noodles according to packet instructions. Divide cooked noodles between 4 plates/bowls.
In a bowl, mix together all of the sauce ingredients. Mix thoroughly to combine well and set aside.
Remove the chicken from saucepan, then shred the chicken by hitting with a mallet (or rolling pin). Add the chicken to the bowl with chilli sauce, gently turn the chicken to coat with the sauce.
Place the chilli chicken mixture onto the noodles, then top with the sliced spring onions to serve. Enjoy!
Sticky Spiced Chicken Hokkien Noodles with Cashews
To Prep
Marinate raw sliced chicken breast in 4 tbsp Obento Teriyaki Marinade. Marinate for 1hr before cooking.
To Cook
Heat wok on high heat and add peanut and sesame oil. Then quickly add marinated chicken breast, ginger and garlic.
Once halfway cooked add vegetables and chilli paste. Mixing continually, add Hokkien Noodles (you can quickly blanch these in boiling water before adding) and add Obento Teriyaki Marinade. The sauce will reduce slightly giving the chicken & noodles a nice sticky coating.
Portion into bowls and top with roasted cashews and sesame seeds.